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Cockles with Asparagus

1/2 chopped onion
1 Pound of Cockles (and/or Baby Clams)
1/2 cup white wine
Fresh Italian Parsley
Extra Virgin Olive Oil
Salt & Pepper to Taste
Fresh Lemon
Red Pepper Flakes (Optional)

In a pot boil heat some olive oil and add your chopped onions.  Add your sliced garlic, red pepper flakes if you wish, and cook for a few minutes.  Add your white wine, and your asparagus, in 1" pieces, bring to a boil, put your cockles in, stir, put the lid on, and check in a few minutes.  When they open up, they are done cooking (about 5 minutes or so).  Sprinkle with fresh chopped parsley, add a squeeze of lemon, and serve.


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